Directions

Wash the sweet potatoes. Slice the sweet potatoes and onions 1/4 inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes

Meanwhile mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.

Remove the sweet potatoes and onions from oven and place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.